My mom used to make these when I was a kid and I remember how much my sisters and I loved them!!! What a perfect treat to take to a summer bbq or make for a birthday party…every kiddo (and adult) will love them!
I used a mini muffin pan and placed a little piece of foil in the bottom of each one before I put my cone in…that helped secure them in the pan with less wobble. Not gonna lie…next time I make them I will purchase this: Nifty Ice Cream Cone Cupcake Baking Rack that I saw on Amazon…genius!
The cherry ontop is a cherry sour candy that I found in bulk at my local grocery store. For the straw…I had a bunch of the cardboard straws on hand from various birthday parties…I just cut a 3 inch piece off and stuck it in (optional)!
See Detailed Nutrition Info on
- one 16-ounce box rainbow cake mix, preferably Betty Crocker SuperMoist party rainbow chip cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 24 flat-bottom ice cream cones
- 1-2 containers frosting, preferably Betty Crocker Rich & Creamy frosting
- Preheat the oven to 350 degrees for regular pans and 325 degrees for nonstick pans. In 24-cup muffin tin, place 24 paper baking cups. Make the cake batter as directed on the box.
- Divide the batter evenly among the muffin cups, about 2/3 full. Place an ice cream cone upside down on the batter in each cup. Bake 16-22 minutes, then remove the cake from the oven and let it cool for about 30 minutes. Remove the paper baking cups and generously frost the cake with frosting (I used a Pampered Chef Cookie Decorating container I had...you could also use a plastic baggy with the tip snipped off). Decorate with desired garnishes such as cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips. Store loosely covered.
Enjoy…hope you kiddos love them as much as mine did! 🙂